Green Summer Risotto

green-summer-risotto Recipe
Quentin Bacon


Makes 6 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories 430
Fat 12 g
Satfat 4 g
Monofat 5 g
Polyfat 1 g
Protein 21 g
Carbohydrate 57 g
Fiber 5 g
Cholesterol 21 mg
Iron 3 mg
Sodium 665 mg
Calcium 224 mg


2 tablespoons olive oil
1 cup sliced scallions
1 diced celery stalk
1/4 teaspoon each salt and pepper
1 cup Arborio rice
1/4 teaspoon each salt and pepper
1/2 cup dry vermouth
2 1/2 cups chicken broth
1 (5-ounce) package baby spinach
2 cups fresh peas
2 cups chicken broth
2 tablespoons fresh chopped mint
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup grated Parmesan cheese
2 ounces sliced prosciutto


Heat olive oil in a saucepan over medium heat; add sliced scallions, diced celery, and 1/4 teaspoon each salt and pepper. Cook until tender. Add rice, and stir for 2 minutes or until opaque. Season with 1/4 teaspoon each salt and pepper. Add vermouth, and cook for 2 minutes or until absorbed. Add 2 1/2 cups chicken broth, 1/2 cup at a time, stirring frequently. Stir in spinach, chopped, and fresh peas; cook. Over next 10 minutes, gradually add 2 more cups broth until rice is creamy and tender. Stir in mint, lemon zest, lemon juice, and Parmesan cheese; add sliced prosciutto. Serve.

Jody Adams,


July 2010
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